DE LAVAL 

WHEY SEPARATORS 



TURN WASTE INTO PROFIT 



DE LAVAL 

WHEY SEPARATORS 



Prevent the loss of butter-fat, which is worth 
more today than ever before 

Insure the pigs or other young stock getting the 
chief feeding elements of the whey in the 
best condition 

Improve the quality of the milk delivered to the 
factory 

Make patrons' ceuis and the whey vat much 
easier to keep clean 



THE DE LAVAL SEPARATOR COMPANY 

NEW YORK CHICAGO SAN FRANCISCO 



trial No. 839-20 ("opyriglu, 1**20. The De Lj\j1 .Separator Company 



WORLD'S LARGEST MAKERS OF CENTRIFUGAL M ACH I N ER Y^^^'^ 



v^$' 



:-iwm?mmsBssw^- 




General American Works of The De Laval Separator Company. Poughkeepsie, N. Y. 






!»^*'U<,%f 




(jeneral Canadian Works of The De Laval Company, Limited. Peterboro. Ontario 



©CI,A566634 



APR 21 (920 



DE LAVAL 

WHEY SEPARATORS 



THE De Laval Whey Separator, a centrifugal machine especially designed 
for the purpose, recovers most completely, most quickly and most economi- 
cally the butter-fat from whey, thus at once putting a stop to a big waste in 
cheese factories and converting it into handsome profit. In hundreds of cheese 
plants throughout both North America and Europe, De Laval Whey Separators 
are adding thousands of dollars annually to the profits of the owners and patrons. 

Introduced only a few years ago to meet the demand of a number of progres- 
sive cheese factories which were dissatisfied with the then existing methods of 
skimming whey, the De Laval Whey Separator has paid such large money returns 
from whey cream that it is now an indispensable part of the standard equipment 
of every up-to-date cheese factory. 

Cream produced by De Laval Whey Separators or butter made from De 
Laval-separated whey cream brings substantially the ruling price in any market. 
Cheese factories have no difficulty in selling all the whey cream or whey butter 
they can turn out, generallv right at home. 

Within the last few years the demand for De Laval Whey Separators has 
grown with remarkable rapidity, cheese factories having begun to profit by the 
example of manufacturers generally in eliminating waste and making use of all 
by-products. Cheese plants are turning to their own advantage the experience of 
the packing industry, for example, which now makes more money on a steer's hide, 
hoofs, horns and hair than on its meat. Cream prices have reached the level where 
cheese factories can see that fat no longer can be fed to pigs or other young stock 
profitably (see pages 21-22 of this catalog) and that a small daily loss of fat soon 
mounts to a staggering figure. 



DE LAVAL WHEY SEPARATORS 

A few factories have tried to skim the whey by hand but have found that 
the cream thus produced is thin, of poor quality and makes butter with a rancid 
taste. Furthermore, hand skimming recovers only a small part of the fat. 

Some cheese factories, being familiar with the remarkable success of De Laval 
Cream Separators in skimming butter-fat from milk, have experimented with 
former types of these machines in skimming whey. But even these separators 
do not give satisfactory service in cheese factories because they were designed to 
separate milk, which contains approximately 4 per cent fat, while whey contains 
only about 3, 10 of 1 per cent. In other words, the skimming apparatus of former 
types of cream separators is not adapted to separating whey. 

However, the experiments in the use of older type De Laval Cream Separators 
in skimming whey demonstrated that with a properly designed special machine 
the separation could be made complete, a uniformly high test cream delivered 
and the machine operated for long, continuous runs. 

To the problem, then, of perfecting such a separator the De Laval engineers 
addressed themselves, with the result that, after long experimentation and exhaus- 
tive tests, The De Laval Separator Company brought out the first efficient Whev 
Separator — a machine which skims to a trace; produces cream testing up to 60 
per cent of fat; operates for long runs, and is most economical in the use of power. 

The best evidence of the superiority of De Laval Whey Separatt)rs is the 
fact that these machines are used in the great majority of factories skimming 
whey, and that plants which have replaced other makes of whev separators with 
De Lavals are getting better whey cream or whev butter than ever before, realizing 
bigger profits and obtaining far more satisfactory service. 

The new De Laval Whey Separators skim whey or milk with 

equal efficiency 

The De Laval Separator Company, realizing tliat there are many combined 
cheese and butter fact(jries, has so designed its new type Whey Separators that 
they will skim whey or milk with equal efficiency. In order to convert the whev 
separator into a cream separator, the user merely substitutes a special cream regu- 
lating cover, which is supplied as an extra attachment, at small cost. 

For over forty years the name "De Laval" has stood for superiority in every 
feature of separator construction. The men of widest experience in the dairy indus- 
try, through long years of satisfactory service, have learned that complete confi- 
dence can be placed in any machine bearing the name "De Laval." Why make 
disappointing and expensive experiments with other machines when you know 
that a De Laval will last longer, cost less for upkeep, and give you more and 
better cream at a lower cost than any other separator? 



TURN 



WASTE 



INTO 



PROFIT 



A few examples of De Laval whey 
separator profits 

THE De Laval Separator Company has received hundreds of letters from 
cheese factories telling of the big profits De Laval Whey Separators are 
earning for them. A few of these letters are reproduced on the following 
pages, but a brief summary of part of them at this point will enable the cheese 
factory owner or patron to grasp at once the great advantages being gained by 
the use of De Laval Whev Separators. 

The accompanying photograph shows the Pine Island Cheese Company factory, 
at Pine Island, Minn. 
Whev cream recovered 
by a De Laval Whey 
Separator paid for this 
factorv in three vears. 

Henry Matthias, one 
of the best-known cheese- 
makers in Wisconsin, 
writes that he sold $410.36 
worth of whey cream sep- 
arated by a De Laval dur- 
ing the first two months 
he used the machine. 
Mr. Matthias adds that 
the machine skims 5,000 
pounds of milk per hour 
and "gets all the cream." 
"I am more than pleased 
and so are my patrons," 
he says. "No factory 
should be without a De 
Laval Whey Separator." 

All the running ex- 
penses of the North Bend 
Cheese Company factory, 
at North Bend, N. Y., 
are paid by the sale of 
whey butter churned from 
cream separated by a De 
Laval Whey Separator. 

Between $1,500 and 
$1,600 is the annual profit 
realized on wheybutterbv 
the Alger Cheese factory, 
at .\Lartinsburg, N. Y. 




Pine Island Cheese Factory. Pine Ishu 



.\li 



De Laval Whey Separator Paid for Cheese Factory 
in Three Years 

The De Lav.^l Separator Co., 

Chicajjo, 111. 
Dear Sirs : 

If your representative had told us three years ago that a 
De Laval Whey Separator would build our new factory in 
tliree years time, we would have thought him fit for an insane 
asylum. 

"We installed a No. I De Laval Turbine Whey Separator in 
our factory in March, 1913, and since that time liave made into 
cheese 7,908,333 pounds of milk. Our De Laval Whey Sepa- 
rator has returned us $7,149.86 worth of cream. By July 1st, 
this 5'ear, it will actually have paid for our new factory, and 
our plant is a line one, as the enclosed photograph willshow. 
_ As further proof of our appreciation of the De Laval Whey 
Separator, we are today giving our order for another No. 1 
Turbine, as our milk receipts are growing too large to be 
handled by one machine. 

Our De Laval Whey Separator surely has been a money- 
maker for us. 

Yours truly. 

Pine Island Chee.se Co.. 
Pine Island, Minn., 
John Stuckv. 

Secretary and Manager. 



D E 



LAVAL 



WHEY 



SEPARATORS 



"The farmers are very well satisfied with the skimmed whey, and its feeding 
value is very little less than that of unskimmed whey," writes George W. Alger, 
proprietor of the factory. "The whey tank and milk cans are much more easily 
taken care of on account of the absence of grease, wiiich always makes washing 
difficult when whey is not skimmed." 

H. S. Channell, cheesemaker for the Bloomfield Cheese & Butter Co., of 
Bloomfield, Ontario, has used two De Laval Whey Separators in the Bloomfield 
factory for seven years and writes that he has found it "paying business." 

"Putting in a whey butter plant is the wisest thing a cheese factory can 
do," Mr. Channell declares. "Separating the whey with a De Laval Whey 
Separator makes monev both for the cheese factory and the patron, and, 

in addition, saves the pa- 
tron's wife a lot of work 
in scrubbing out cans." 

Two De Laval Whey 
Separators in the South 
1-uxemburg Cheese fac- 
tory, at Luxemburg,Wis., 
have produced as high as 
<88o w o r t h of whey 
cream in one month. 

"We are onlv sorry we 
(lid not put in a De Laval 
Whev Separator years 
ago, as we can see now 
where we lost thousands 
of dollars by not having 
one of your machines," 
writes C. W. Dodge, of 
the Blakley Cheese fac- 
tory, of Pawlet, Vt. 

Considering the fact 
that very little additional 
power is required to oper- 
ate it and that, in view 
of the increased earnings, 
the cost of installation is 
comparatively insignifi- 
cant, no cheese factory, 
large or small, can afiford 
to get along without a De 
Laval Whey Separator. 




.\lger Cheese Factory, Martinsburg, N. Y. 



'Farmers Very Well Satisfied With Skimmed Whey 
for Stock Feed" 



The De Laval Separator Company, 

New York City. 
Gentlemen : 

I make between $1,300 and $1,600 a year out of whey butter 
made from cream recovered by your Xo. 1 turbine wliev sepa- 
rator. The farmers arc very well satisfied with the skumned 
whey, as its feeding value is very little less than that of un- 
skimmed whey, and the whey tank and milk cans are mucli 
more easily taken care of on account of the alisence of grease 
which always makes washing difficult when wliey is noi 
skimmed. 

I highly recommend llie De Laval Wliey Separator to all 
cheese factories. 

Yours truly, 

George ^\^ .A.lger, Prop., 
Alger Cheese Factory, 
Martinsburg, N. Y. 



TURN WASTE INTO PROFIT 



Sizes, styles and prices 



DE LAVAL WHEY SEPARATORS are made in four sizes, with separat- 
ing capacities of 7,000 pounds, 5,000 pounds, 3,000 pounds, and 1,350 
pounds of whey per hour, respectively. All of these sizes are supplied in 
both Belt Power and Steam Turbine styles, as illustrated in the following pages. 
The No. 22-W may be operated either by hand or belt power, the Universal 
Power Drive (see page 15) being employed in the latter case. 

Prices may be had on application to the Company, at any of its branches or 
to any one of its authorized dealers. 



Importance of ample capacity 

The operating economy, as well as influence on quality of product, through 
using a whev separator of ample capacity, is of such great importance that the 
special attention of intending buyers is called to this consideration in determining 
the selection of size of machine. 

The stated capacity of a whey separator is the rate at which it will separate 
whev per hour efficiently. Any quantity of whey mav be separated with any 
size of machine, according to the length of time it may be run. 

A larger size machine, however, occupies no more space and costs little, if any, 
more for power, labor and mamtenance than a smaller one, while it is of great 
importance in either cheese or butter factorv operation to be able to separate and 
dispose of the whey or milk and the resulting products with the utmost facility, 
as every experienced operator understands. 

The greater capacity of the new type De Laval machines, particularly in 
the larger sizes, is one of their most important features, and, aside from all other 
advantages, must soon lead to their replacement of all other machines and 
practically universal use in all cheese and butter factories. 



THE DE LAVAL GUARANTEE 

DE LAVAL WHEY SEPARATORS are guaranteed to be as represented and 
to fulfill all the claims made for them, both as to skimming whey and milk. 
They are sold subject to the guarantee of their unqualified superiority in every 
material feature of separator practicability, inclusive of the production of a greater 
value of cream and a greater quantity of butter of better quality than is possible 
through the use of any other whey or cream separator or whey or cream separating 
system. 



D E 



LAVAL WHEY SEPARATORS 




New De Laval Whey Separator No. 60-W 

( Belt Driven ) 
Actual Separating Capacity, 7000 Pounds of Whey per Hour 



(Milk Separating Capacity, 6500 Pounds) 



TURN 



WASTE 



INTO 



PROFIT 




New De Laval Whey Separator No. 61-W 

( 'I'urliiiK- I >ri\ en ) 
Actual Separating Capacity, 7000 Pounds of Whey per Hour 



(Milk Separating Capacity, 6500 Pounds) 



DE LAVAL WHEY SEPARATORS 




New De Laval Whey Separator No. 40-W 

( I'.rlt Driven ) 
Actual Separating Capacity, 5000 Pounds of Whey per Hour 

(Milk Separating Capacity, 4500 Pounds) 



10 



TURN 



WASTE 



INTO 



PROFIT 




New De Laval Whey Separator No. 41-W 

(Turbine Driven I 
Actual Separating Capacity, 5000 Pounds of Whey per Hour 



(Milk Separating Capacity, 4500 Pounds) 



11 



DE LAVAL WHEY SEPARATORS 




New De Laval Whey Separator No. 30-W 

( P.clt Drixeii ) 
Actual Separating Capacity, 3000 Pounds of Whey per Hour 

(Milk Separating Capacity, 2500 Pounds) 



12 



TURN 



WASTE 



INTO 



PROFIT 




New De Laval Whey Separator No. 31-W 

( Turliinr i )i-i\ en ) 
Actual Separating Capacity, 3000 Pounds of Whey per Hour 

(Milk Separating Capacity, 2500 Pounds) 



13 



D E 



LAVAL 



WHEY 



SEPARATORS 





SUPPLY TAXK AXD STAND 
FURNISHED WITH No. 25-\V 



New De Laval Whey Separator No. 25-W 

( TurbiiK- I )ri\cn i 
Actual Separating Capacity, 1350 Pounds of Whey per Hour 



(Milk Separating Capacity, 1350 Pounds) 



14 



TURN 



WASTE 



INTO 



PROFIT 




SUPPLY TANK AND STAND 
FURNISHED WITH No. 22-\V 




New De Laval Whey Separator No. 22-W 

( lU-lt nr Hand |)ri\en ) 
Actual Separating Capacity, 1350 Pounds of Whey per Hour 

(Milk Separating Capacity, 1350 Pounds) 



IS 



D E 



LAVAL WHEY SEPARATORS 



EXTRA HEAVY TINWARE 



SIMPLE CREAM REGULATOR 




BALANCED FLOAT 



SELF CENTERING BOWL 



DETACHED BOWL 

COUPLING RING 



SIGHT FEED 

OIL SUPPLY 



IMPROVED DE LAVAL 
SEPARATING DISCS 



AMPLE DIRT HOLDING SPACE 



COVER CLAMP 



BOWL CASING DRAIN 



DETACHED BOWL SPINDLE 

(REMAINING IN FRAME) 



AUTOMATIC SPRAY 
OILING OF GEARING 
AND BEARINGS 



OIL DRAIN 



PATENTED WHEY 
DISTRIBUTOR 

BOWL HOLDING SCREW 

HEAVY PART OF BOWL 
BELOW CENTER OF GRAVITY 

SECTIONAL SPRING 

SPINDLE BEARING 

BOWL STOP BRAKE 
SPEED INDICATOR 



UPWARD THRUST 

WORM DRIVE GEARING 



SPRING CUSHIONED STEEL POINT 
AND TREAD WHEEL BEARING 



OPEN SANITARY BASE 



Sectional View Showing the Important Features of the 

De Laval Whey Separator 

(Cross-ECCtional View of No. 60-W and 40-W Machines. See also Cross-sectional View of Bowl on page 25) 



16 



TURN WASTE INTO PROFIT 



BOWL SPI^NDLE 



STEAM INLET 




TOP BEARING 



GOVERNOR 



UPPER 
BUSHING 



STEAM WHEEL -^ 
LOWER BUSHING 
STEEL POINT 
TREAD WHEELS 



STEAM WHEEL 
SPINDLE 



OIL DRAIN 



Sectional View Showing the Important Features of the 

Turbine Driven 

De Laval Whey Separator 



17 



D E 



LAVAL 



WHEY 



SEPARATORS 



I 



Three styles of drive 

N manner of drive, both belt and turbine, the new type De Laval Whey Sepa- 
rators have been completely re-designed and re-constructed to reduce to a 
minimum the amount of power required and to insure unvarying speed. 



The new turbine-driven machines are equipped with a new type of steam driv- 
ing wheel, similar in principle to that utilized in the famous De Laval Steam 
Turbine Engines, and which is still more economical in the consumption of steam. 

An important new feature 
of this machine is the im- 
proved type of steam gov- 
ernor, similar in principle 
to that used on high-class 
steam engines and which 
perfectly controls the steam 
pressure, thus insuring un- 
varying speed, as well as 
safety, in operation. 

The method of driving 
the new belt power ma- 
chines is radically different 
from that previously em- 
ployed in power separator 
operation, being now ac- 
complished through direct 
belt C(jnnection, bv a two- 
inch flat belt, with tight- 
and-loose pulleys which are 
a part of the separator it- 
self. The necessary multi- 
plication of bowl speed is 
obtained through the use of 
worm gearing of the most approved type encased within the frame of the machine. 
The use of the intermediate or jack, heretofore employed with a connecting rope 
belt, to the frame of the separator is thus done away with, and there is no longer 
anv likelihood of belt slippage or variation in bowl speed for this reason, the 
new worm gear drive being positive and unvarying. 

The New No. 22-W Whey Separator, which is adapted to the needs of cheese 
factories with a very small output, may be operated either by hand or belt 
power. In the latter case the power is applied bv means of the De Laval 
L^niversal Power Drive, a patented attachment which is designed to be used only 
on De Laval machines. 

The Universal Drive may be easily understood by reference to the illustration 
on page 15. The power is transmitted by belt to the tight-and-loose pulley. 




Steam driving wheel ( with section of rim cnt away to show the 
steam impulse buckets ) and important speed and steam pressure 
governing mechanism of the new type De Laval Turbine machines 



18 



TURN WASTE INTO PROFIT 



provided with a belt shifter, thence from the short counter-shaft, which is a part 
of the Drive, by an endless belt (without hooks, rivets or lacing) to the lower or 
worm wheel shaft of the separator. 

The particularly novel feature of the Universal Drive is the coiled spring belt 
tightener which is applied to the tight side of the belt, and which automatically 
absorbs all shocks resulting from gas engine explosions and the irregularities of 
speed occurring from one cause or another with almost every kind of driving power. 

A complete line of specially adapted electric motors is likewise supplied for 
De Laval machines of the smaller sizes, and constitutes an excellent method of 
power driving wherever electric power is available. 



Loss of butter-fat in whey 

UNLESS a cheese factory is equipped with a good whey separator, most 
of the butter-fat in the whev is lost. In making American, or 
Cheddar, cheese the loss is fully equal to that sufifered in skimming milk 
by the old-fashioned "gravity" process, before the introduction of the De Laval 
Cream Separator. In the manufacture of the so-called "foreign" cheese, the loss 
of fat is even greater. 

One thousand pounds of whey from American cheese contain approximately 
3 pounds of butter-fat. Whev from brick cheese is fully as rich in butter-fat. 
and in making Swiss cheese the loss amounts to practically lo pounds per i,ooo 
pounds of whey. 

"There is enough fat in whey at American cheese factories to make from lo 
to 20 pounds of butter a year from each good cow contributing to the factory," 
says Wisconsin Agricultural Experiment Station Bulletin 246. "Factory patrons, 
therefore, must choose between leaving part of the fat in the whey tank, cans and 
hog trough, or saving practically all of the fat by means of a whey separator." 

One of the most striking demonstrations of the loss of butter-fat in whey was 
an exhibit prepared by the University of Wisconsin Dairy School and placed on 
view at a Wisconsin State Fair. 

In the background of the exhibit (see photograph on next page) were ar- 
ranged 80 butter-tubs which represented the amount of butter made in a year 
from the fat recovered from whey in an American cheese factory receiving an 
average of 4,000 pounds of milk daily. The chart in front of the tubs, and which 
is reproduced below the photograph, shows that the butter-fat lost in a factory of 
that capacity through not separating the whey would make 4,800 pounds of butter 
in a year. At 60 cents a pound the butter would have brought $2,880 in additional 
profits to the factory's owners. (The maarket price of 25 cents a pound indicated 
on the chart prevailed five years ago, when the exhibit was put up.) 

A chart, which was a part of the exhibit, showed that one year's fat losses in 
unseparated whey in an American cheese factory in Sauk County, Wisconsin, re- 



19 



D E 



LAVAL 



WHEY 



SEPARATORS 



ceiving an average of 
5,000 pounds of milk a 
dav during the flush of 
the season, amounted to 
2,254.5 pounds. At the 
present butter-fat price 
this would represent more 
than $1,350. 

In other words, over 
$1,350 which might have 
been added to the year's 
earnings was practically 
wasted because the fac- 
tory either did not realize 
the loss it was standing 
or failed to take the neces- 
sary steps to prevent it 

As the University of 
Wisconsin advised on its 
charts, "Figure it out for 
your own factory at the 
present prices." 

Is it good business to 
let this waste go on? 

A De Laval \^^hev 
Separator, by saving the 
butter-fat in whey, closes 
the door on waste which 
no cheese factory can 
afford, and thereby opens 
the door to handsome 
additional profits. 



University of Wisconsin Dairy School Exhibit at State Fair 




Is Whey Skimming Profitable? 

These 80 tubs represent the amount of butter made from the 
fat recovered from the whey at a factor\- making American 
cheese, receiving about 7.000 lbs. of milk per day during the 
flush of the season — about 2,000 lbs. per day during the winter 
— or an average 01 4,(,0J ibs. per day for the entire year. 



Daily 

4.000 lbs." Milk 

3,600 '• Whey 

27 " Whev Cream. 

10.8 ■• •■ ' Fat. . . . 

13.2 •■ ■■ Butter. 

$3.30 Market Value 



Aiiinially 

l.-K)0,000 i) 

1,314.000 ■ 

9.8 ^^ ■ 

3.942 ■ 

4.800 ■ 

$1,200.00 



Figure it out for your factory at the present prices 



The De Laval Whey Separator conserves feeding 

value of whey 



C^HEESE factory patrons sometimes ob- 
. ject to separating the whev, in the er- 
roneous belief that, in this wav, a good 
share of its feeding value is removed. 

As a matter of fact, the butter-fat consti- 
tutes only a very small part of the feeding 
value of whey, and which, when taken out, 
may be satisfactorily and profitably replaced, 
at appro.ximately one-tenth its market price, 
by various meals. 

.Moreover, if the fat is not separated, it in- 
directly plays a large part in causing the whe\ 
to sour and, consequently, the milk sugar — 
the chief feeding element in whev — to turn ti> 
lactic acid, which is valueless as feed. 




20 



TURN 



WASTE 



INTO 



PROFIT 



In most factories the whey is left in the vat overnight. If the whey has not 
been separated, about three-fourths of the fat has risen to the top by morning, and 
when the vat is emptied, most of the fat sticks to the sides and bottom and forms 
a greasv, oily scum. 

If the cheesemaker does not promptly and thoroughly wash the vat, this scum 
soon becomes rancid and acts as a starter for each day's fresh whey. 

If it were not for this grease (fat), which would be removed by a whey sepa- 
rator, the whev usuallv would 



stay sweet and the pigs and other 
young stock would get the milk 
sugar. As it is, they nearly al- 
ways get only lactic acid, because 
the whey is sour when fed. 

Now as to the actual feed value 
of the butter-fat. 

One hundred and twenty-five 
gallons of unseparated whey from 
American cheese contain approxi- 
mately 3 pounds of butter-fat. 
Therefore 4 gallons — an average 
day's ration for a pig or calf — 
contain about i^j ounces. But 
only about one-fourth reaches the 
animal. As was previouslv ex- 
plained, most of the other three- 
fourths, having come to the top 
during the night, sticks to the in- 
side of the vat when the whev is 
drawn off. Thus a pig or calf gets 
only about three-eighths of an 
ounce of butter-fat in drinking 
four gallons of unseparated whey, 
a very small amount indeed. 

In answer to the question of 
the feeding value of the fat in 
whey, the Wisconsin Dairv School 
exhibited at a Wisconsin State 
Fair eight bottles containing the 
solids in two gallons of separated 
and unseparated whey. (Refer to 
the accompanying photograph.) 
These bottles show that two gal- 
lons of separated whev contain 
eight-tenths of a pound of milk 
sugar, one-seventh of a pound of 
protein and one-eighth of a pound 
of ash, just as does the unseparated 
whey, the only part removed bv the 
separator being one-twentieth of a 
pound of fat. 



University of Wisconsin Dairy School Exhibit at 
State Fair 

Is Separated Wlie^ Good Food^^Hogs? 




Separating the Whey removes oulu 
y2o of the Whey Solids 

In answer to the question as to the feeding va'ue of 
separated whey, the Wisconsin Dairy School displayed al 
a Wisconsin State Fair these bottles, which contain tlie 
solids in two gallons of separated and unseparated whey. 
It will be seen that the separated whey contains S/10 lb. of 
milk sugar; 1/7 lb. of protein and 1/8 lb. of ash, just as 
does the unseparated whey, the only part removed being 
1/20 lb. of fat. 



21 



D E 



LAVAL 



WHEY 



SEPARATORS 



This demonstrates that most of the feeding value of the whey is in the milk 
sugar, which remains in the whey after it is passed through the separator. 

Fred Marty, former deputy state dairy commissioner of Wisconsin, and 
recognized as one of the leading authorities in that state on cheesemaking, answers 
the question of the feeding value of the fat in whey in the following words: 

"Whey contains about seven per cent of solids; fat .35 per cent; nitrogenous 
substances .85 per cent; ash, sugar and so forth, 5.8 per cent. The fat is worth 

about one-tenth as much 
food value as the sugar 
present; it is worth one- 
third as much as the al- 
bumen, so that taking fat 
out of the whey amounts 
to removing relatively 
about one-fifteenth of the 
feeding value of whey, 
provided the patrons get 
all of the fat present in 
whev when it comes from 
the vat. But they do not 
get it all; the fat rises to 
the surface and unless 
some patron takes the 
trouble to skim it ofif, 
amounts to practically 
nothing, as it is lost in 
careless handling." 

It will thus be seen 
that a De Laval Whey 
Separator takes very lit- 
tle indeed from the feed- 
ing value of whey. At 
the same time, by remov- 
ing the butter-fat, it goes 
a long way in helping the 
cheesemaker keep the vat 
in such condition that the 
whev stays sweet and the 
pigs or other voung stock 
get the milk sugar, which 
in reality is what makes 
whev useful as a feed for 
livestock. 

And, in addition, the 
butter-fat, which other- 
wise would be lost, may 
be readily sold for human 
food at a good profit. 




Henry Matthias' Cheese Factory, Owen, Wis. 



"I Have Sold $410.36 Worth of Whey Cream in 
Two Months; Can Hardly Believe It" 



The De Laval Separator Co., 
Chicago, 111. 

Dear Sirs : 

I installed one of your No. 1 Turhine Whey Separators on 
April 4th, 1917. To date I have sold $410.36 worth of cream 
recovered from 425,000 ponnds of milk. 1 can hardly believe 
it, but figures don't lie. 

The machine skims 5.000 pounds of milk per hour and gets 
all the cream. I am more than pleased and so are iny patrons. 
No factory should be without a De Laval Whey Separator, ll 
takes very little additional fuel and I can wash up the machine 
in 15 minutes. 

I assure you that you can count on me as a strong De Laval 
booster. 

Yours truly, 

Henry Matthias, 

Owen, Wis. 



22 



TURN WASTE INTO PROFIT 

Considerations in the selection of a 
Whey Separator 

THE chief considerations in the selection of a Whey Separator, from the stand- 
point of the average cheese factory, may be briefly summarized as follows: 

Thoroughness of Separation. When it is remembered that there is only about 
3/ro of a pound of butter-fat in lOO pounds of whey, the great importance of 
clean skimming is apparent. The loss of even a small amount of fat in separation 
materially reduces the profit. De Laval Whey Separators skim clean. (See 
pages 27 and 28.) 

Quality of Cream. "In making whey butter it is desirable to separate cream 
containing at least 50 per cent fat, so that 75 to 100 per cent starter may be added 
before churning," says Wisconsin Agricultural Experiment Station Bulletin 132. 
De Laval Whey Separators produce a uniform cream testing 50 per cent fat, or 
more. (See pages 28 and 29.) 

Length of Runs. No cheesemaker has the time to stop the machine frequently 
to clean curd out of the bowl. De Laval Whey Separators may be operated for 
long, continuous runs. (See page 2Q.) 

Capacity. The whey separator's capacity must be conservatively rated so that 
the separation will be thorough under all skimming conditions. The capacities of 
De Laval Whey Separators are so rated. (See page 29.) 

Power Required. The machine must be economical in the consumption of 
power. De Laval Whey Separators use less than half the power consumed by 
other separators in skimming like quantities of whey. (See page 29.) 

Simplicity. There must be nothing about a whey separator not easily handled ; 
nothing complicated or likely to require adjustment; no need of expert knowledge 
or special tools. De Laval Whey Separators are the simplest separators made. 
(See page 30.) 

Elase of Cleaning. The machine must be capable of easy and thorough cleaning 
so that it may be kept sanitary. De Laval Whey Separators are the easiest to wash. 
Every part is easily accessible. (See page 30.) 

Durability. The construction of a whey separator must be such that it will give 
first-class service for years, not easily get out of order or require attention on 
account of wear, and cost little for repairs. De Laval Whey Separators outlast 
other makes of whey separators by many years. (See page 30.) 

Field Service. The user should be able to obtain practical help from an experi- 
enced separator man not only in setting up and starting a whey separator but at any 
time later, if required ; also to obtain surely and promptly any repair part that may 
be needed. (See page 32.) 

Price. The last and least consideration in purchasing a whey separator is the 
price. The fairness of the price depends on the service and the profits the user gets 
out of the machine; not the money he puts into it. 



2i 



D E 



LAVAL 



WHEY 



SEPARATORS 



The new De Laval feed device 

(In 40-W— 41-W— 60-W and 61-W Bowls) 




Crnss-sectioiuil view of new 
De Laval feed shafl through 
which the incoming whey is 
delivered to the separating 
discs. This .form of construc- 
tion greatly facilitates the dis- 
tribution of a larger amount ot 
whey througli a shaft of given 
size than would otherwise be 
possible 



AS will be observed bv referring to tbe accom- 
panving illustration and to the sectional view 
of the complete bowl shown on page zq of this 
catalog, the distribution of the whey from the receiv- 
ing shaft into the separating discs is now accomplished 
bv channels w i t h i n 
the receiving shaft 
through which the 
whev is conducted to 
the radial outlets in 
the base of the shaft, 
and thence to the 
orifices in the discs 
and upward through 
the passages formed 



bv these orifices. In 
the previous "split-wing" shaft, the method of whev 
distribution to the discs was through narrowly 
slotted projecting wings on the receiving shaft. 

The new receiving shaft and distributing 
device, the precise design of which with reference 
to the feeding shaft and of its outlets into the 
separating discs is an important feature of this 
new bowl construction, is fully protected by patents 
which limit its use to the De Laval machines. 

Tt has alreadv been proved by several vears of 
experiments and tests which the De Laval Com- 
pany has been conducting that this new form of 
bowl construction now introduced in the De Laval 
machines is as much of an improvement 
ovxr the previous "split-wing" tvpe of 
feed shaft construction as was the "split- 
wing" construction over the methods of 
bowl feed in use prior to 1900. The 
greater capacity and other advantages 
mentioned speak for themselves, and the 

more sanitary construction will be self- s,,ji„„,, ,,,,f-view of the new whey- 

evident to all experienced separator users. receiving shaft and distributing device 




24 



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WASTE 



INTO 



PROFIT 



The De Laval Whey Separator Bowl 

(In 40- W — 41-W— 60-W and 61 -W Whey Separators) 



CREAM OUTLET 



CREAM DISC 



RUBBER RING 



COUPLING 
RING 



INTERMEDIATE 
DISCS 



OIRT HOLDING 
SPACE 



CREAM CONTROL SCREW 



DETACHED BOWL SPINDLE 




BOWL TOP 



PATENTED 

WHEY 

DISTRIBUTOR 



BOWL SHELL 



Sectional view of 5000 and 7000 lb. type of 

New De Laval Whey Separator Bowl 

The new De Laval Whey Separator is re-designed to meet in every detail the requirements 
disclosed l)v long experimentation and test. It gives perfect results when skimming either whey 
or milk. 

Among the important improvements is the new patent-protected receiving shaft, which con- 
veys the liquid to be separated by means of channels within the shaft to the radial outlets at the 
base of the shaft, and thence to the orifices in the discs and upward through the passages formed 
by these orifices. (See page 24.) This, in connection with the other superior features of design, 
gives the bowl greater capacity and increased separating efficiency. 

Other improvements are the larger curd or dirt-holding space; the small-diameter bowl neck, 
which through its cream discharge outlet delivers the cream near the center of revolving motion, 
thus insuring a better qualitv of cream; the new method of cou[)ling top to bowl body; the de- 
tached bowl spindle, always remaining in frame; the less driving power required in proportion 
to capacity, because the bowl is self-centering and of exactly the proper design and proportions, 
and revolves at lower speed and with less frictional resistance. 

(See also sectional view on page 26) 



25 



D E 



LAVAL WHEY SEPARATORS 



The De Laval Whey Separator Bowl 

(In 30-W and 31-W Whey Separators) 




Sectional view of new style 3000 lb. De Laval Whey Separator bowl 

This illustration sho\vs the difference in shell construction, particularly from 
the larger No. 40- W — 41-W and No. 60-W — 61-W bowls shown on previous page 



IN the smaller size and hence smaller diameter new bowls the cream regulation 
is effected by adjustment oi the proportionate cream delivery, as is done in 
the latest improved De Laval Dairy size machines, this method of regulation 
being entirely practical and equal to anv other within such limit of bowl size. 

The new type bowl is supported bv its spindle at a point well above its center 
weight, with the greater part of its revolving weight overhanging the point of 
spindle support as well as the top or neck bearing. 

This construction saves power in driving, insures a smoother running machine 
and minimizes any likelihood of the bowl getting out of balance or running out of 
true, with consequent vibration detrimental to the efficiency of the separation and 
greativ increasing the wear of the supporting parts of the frame. 



26 



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WASTE 



INTO 



PROFIT 



Why De Laval Whey Separators are superior to 
other whey and cream separators 

DE LAVAL WHEY SEPARATORS skim closer and produce better 
quality cream, when skimming either whey or milk, because of the superior 
design and construction of the De Laval bowl, which makes use of the De 
Laval discs, newly perfected whey or milk distributing device and other features 
which competing separators may not employ because of protecting patents. The 
De Laval Whey Separator bowl possesses the maximum degree of efficiency, 
capacity and all-around separator practicability. 

Being self-centering, of the exactly proper design and proportions, and revolv- 
ing at a much lower speed 
than the bowls of other 
separators, it operates 
with the least frictiona! 
resistance, in this way re- 
quiring the least driving 
power in proportion to 
capacity. 

In short, there is a 
complete coordination of 
all the many factors 
which constitute the per- 
fect separator bowl. 

The De Laval disc 
system of separator bowl 
construction consists of 
placing in the bowl a 
series of round, sloping, 
conical steel discs or 
plates, one above the 
other, and spaced slightly 
apart bv thin calks or ribs 
fastened to the upper side 
of the discs. 

Fed into the center of 
the bowl, the liquid to be 
separated is conducted by 
properlv arranged chan- 
nels to a distributing 
point or "neutral zone." 




H. A. Kalk's Cheese Factory, Sheboygan Falls, Wis. 



Used De Laval Whey Separator Four Years; 
Has Never Missed a Skimming 

The De Laval Separator Co., 

Chicago, 111. 
Gentlemen : 

I have been using a No. 1 De Laval Whey Separator for 
four years and have never missed a skimming. It skims to 
1/100 of 1 per cent of the butter-fat in whey. I must say that 
I do not use over 4 gallons of De Laval Oil a year on my 
machine. 

I am mighty well pleased with the De Laval Whey Separator 
and recommend it to any cheese factory. 
Yours truly. 

H. A. Kalk. 

Sheboygan Falls. Wis. 



27 



D E 



LAVAL 



WHEY 



SEPARATORS 



From this point it is evenly distribu 
discs, being thus subjected to the cen 
created by the revolving speed of the bow 
in certain other types of separator bow 
more perfect separation with a verv mu 
other separators, and leaves the butter- 
Breaking up the fat globules not onlv i 
butter made from it, but involves a loss 

The whey or milk-distributing device 
teed the liquid into the separating zone 
tlinv of the cream to the discharge outle 




ted in thin sheets or layers between the 
trifugal or "out-from-the-center" force 
1, instead of in a solid mass as is the case 
Is. The De Laval disc svstem insures a 
ch less bowl speed than is possible with 
fat globules in their natural condition, 
mpairs the quality of the cream or the 
of butter-fat in churning. 

s in both the new and old tvpe machines 
beyond th.c crctnii i^a/l and insure the 
ts without coming in contact either with 
the partially separated or 
incoming whev or milk. 
This adds further to the 
thoroughness and rapid- 
ity of the separation. No 
other make of separator 
may use these De Laval 
p a t c n t - p r () t e c t e d dis- 
tributing devices. 

This insures the deliv- 
ery of cream of smoother, 
more even texture than 
that produced bv separa- 
tors of other makes. 



Maple Leaf Clieese Factory, Tillamook. Ore. 



Three Largest Cheese Plants in U. S. Are Pleased 
with De Laval Whey Machines 



De L.w.'^l Dairy Supi'LV Co., 
San Francisco, Cal. 

Gentlemen : 

We are ushig your De Laval Separators in our Maple Leaf. 
Tillamook and Fairview factories, which probably are the 
three largest cheese plants in the United States. The average 
receipts of milk per day at each factory during the flush of 
the season are 25,000 pounds. We are pleased to say that 
your machines are .giving good satisfaction. 

Yours truly, 

C.\RL Habfrlaih, 

Tillamook, Oregon. 



I'he cream regulating 
device of De Laval Whev 
Separators mav be so ad- 
justed that the machine 
will separate cream test- 
ing 15 to 60 per cent fat, 
as mav be desired. 

In addition to the bowl 
parts mentioned above, 
there are numerous other 
patent-protected features 
vita! to the construction 
of an efficient separator 
bowl and which can be 
used onlv in De Laval 
machines. 



28 



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WASTE 



INTO 



PROFIT 



In the design and construction of the De Laval Whey Separator bowls ample 
provision has been made for curd or dirt-holding space, thus enabling a continu- 
ous run of long duration, even though the whev or milk mav not be in the best 
of condition. 

The capacity of De Laval Whey Separators — the rate at which they will skim 
whey or milk — greatly exceeds that of other separators, due to the fact that in 
determining the capacity of De Laval machines allowance always is made for 
unfavorable conditions of 
the whev or milk, such as 
will unavoidably be en- 
countered in greater or 
less degree in practical 
use. This is not the case, 
however, with other 
makes of separators. 

Superiority of design 
and construction, low 
speed and superior lubri 
cation make De Laval 
machines the most eco- 
nomical in the consump- 
tion of power — in fact, 
they use less than half 
the power consumed bv 
other separators in skim- 
ming a like quantity of 
whey or milk. (See also 
page 6.) 

De Laval Whey Sep- 
arators operate at from 
6,000 to 7,000 revolutions 
per minute, as compared 
with the speed of 8,000 to 
15,000, or even more, of 
competing makes of whey 
or cream separators. 

Machines of the new 
type are automatically 
lubricated, every running 
part being bathed con- 
stantly in a film of oil. 
Thus all the metal sur- 
faces are practically 
cushioned in oil. The 
wear is thus reduced to 
the absolute minimum. 




Aloiiiuain View Cheese and Butter Factory. Belleville, Ont. 



Whey Butter Pays All Running Expenses of This 
Cheese Plant 



The De L.wai. Sep.\r.\tor Co., 
New York. 

Gentlemen : 

One year ago last April we ]nircliased a De Laval Turbine 
Whey Separator. In the flush of the year we take in from 
.^.000 to 6,000 pounds of milk a day and make 3 pounds of 
liutter to 1,000 pounds of whey. We sell all the Initter we can 
make at market prices right here at home. 

.\ sure way to make a cheese factory pay bigger is to sepa- 
rate the whey. 1 he whey butter pa\s all the running expenses 
of our pla]it. We would advise all cheese factories to put in 
De Laval Whey Separators. 

Yours truly. 

North Bend Cheese Comp.\nv, 
Isaac N. De Kalb, 

North Bend. N. Y. 



29 



D E 



LAVAL 



WHEY 



SEPARATORS 



There is nothing about the operation, adjustment or repair of De Laval Whey 
Separators which requires expert knowledge or special tools. There are no parts 
of which adjustment is frequently necessary to maintain good running or to 
conform to the varying conditions of everyday use. There is no need of greater 
skill than the ordinary cheese factory employe readily possesses. There are no 
delicate, fragile parts, easily broken or likely to get out of order. 

Such simplicity likewise makes the machines the easiest to clean. Every 
surface of the bowl is smooth and all the parts are easily accessible. The frames 

are simple, smooth-sur- 
faced and free from re- 
cesses. The running 
parts are so protected that 
neither whev, milk nor 
water can reach them. 

Experience has 
proved that the durabil- 
ity or life of De Laval 
Separators is practically 
unlimited. Thousands of 
the older tvpe have been 
in use 15 to 25 years, and 
are todav giving satisfac- 
tory service. The new De 
Laval Separators possess 
all the superior features 
which have enabled the 
older types to give such 
long and uniformly ex- 
cellent service, and in ad- 
dition embody many im- 
provements which make 
for still greater efficiency 
and durability. 

As regards the cost of 
maintenance and repairs, 
it is a widely recognized 
fact that there is no sep- 
arator of any kind that 
performs as great or 
exacting service with as 
little cost for upkeep and 
repairs as the De Laval 
Whey Separator. 




South Lu.xemliurg Clieese Factory, Luxemburg, Wis. 



Whey Cream Profits Ran as High as $880 per 
Month; No Repair Costs 



The De Laval Separator Co., 
Chicago, 111. 

Gentlemen : 

The two No. 1 De Laval Whey Separators we bought four 
years ago have skimmed over twenty million pounds of whey. 
Our run during the summer months is nearly 30.000 pounds 
daily with whey cream receipts as high as $880 a month. 

We have had excellent service both from the machines and 
the De Laval Company. The machines have never missed a 
skimming, and with little repair cost. 

Sot'TH LuxEMBURr. Creamery Co., 
per John Daniel. Scc'y.. 

Lu.xemburg, Wis. 



30 



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WASTE 



INTO 



PROFIT 



De Laval superior conditions of manufacture 

IT is no mere freak of fortune that no one else has been able to make as good 
a separator as the De Laval, although many hav'e tried. 

First in the business, to begin with, The De Laval Separator Company 
speedily gathered together an exceptionally competent organization of skilled 
engineers and practical manufacturers, to which it has added from time to time, 
all the while concentrating the talents and faculties of this great organization on 
just one thing — the building of the best separator possible and the devising of 
means for its further improvement. 

De Laval Separators, 

University of Wisconsin Dairy School Exhibit at State Fair 

Plan for Separating Whey at Cheese Factory 



far from being the prod- 
uct of any one factory or 
any one country, are the 
product of a dozen close- 
ly allied shops in as many 
countries, each factory 
constantly exchanging 
with the others ideas and 
experience in manufac- 
turing and service. 

The De Laval shop 
buildings and equipment 
are the best of their kind, 
and always kept up-to- 
the-minute. The De 
Laval workmen are, as a 
rule, expert mechanics, 
the majority of them 
trained by long service 
with the Company. 

Every part of every 
De Laval machine is 
made of the best materials 
obtainable and then 
scientifically measured 
for accuracy, some parts 
down to one-thousandth 
of an inch. Every sepa- 
rator undergoes a practi- 
cal running test before 
leaving the factory. 

The name "De Laval" 
on a separator has stood 
for nearly half a century 
and stands today for su- 
periority in every feature 
of separator design and 
construction. 



Jet to elevate Whey^ r~ 
to StoraoeTank. 



rjet to elevate skimmed 
Whey to Whey Tank. 




All piping should be as short as possible — Sanitary or Galvanized 
piping preferred. Piping should be put up so that it can be easily 
taken down and cleaned 



Care of Whey Cream at Cheese Factories 

(1) The separator should be adjusted so that the cream 
will test at least 50% fat. 

(2) As the cream comes from the separator it should 
run into a tiarrow can standing in cold water. 

(3 ) .As soon as the separation is finished, the cooled cream 
should be placed in a well-aired refrigerator or set in cold 
water in a clean, airy room. 

(4) Where possible, the cream should be pasteurized. 

(5) Warm cream should never be mixed with cold cream. 

(6) The "white" whey and ''drippings" should not be 
mixed with the cream, but should be heated to 150 deg. F., 
cooled and then held until the next day, when it should be 
mi.xed with the fresh whey and the fat separated from it. 

(7) Where the cream is being sold and not made into 
butter, it shoidd be delivered daily to the shipping point. 
Where this is impossible, it should be delivered every other 
day. 

(8) The cream should never be put in ihe shipping cans 
until just before taking it to the station. 



(9) 
sed. 



.\t all times only well tinned containers should be 



31 



D E 



LAVAL 



WHEY 



SEPARATORS 



De Laval field service to users 

A CONSIDERATION of utmost importance to whey separator users is the 
ability readily to obtain parts and repairs needed at any time, and still 
further what may be termed field service. No matter how well made a 
machine may be, parts will have to be replaced from time to time, due to care- 
lessness or unusual conditions of operation. 

The De Laval Separator Company, and its large number of authorized whey 
separator dealers throughout the United States and Canada, carry at all times a 
complete stock of all parts for every type of machine. These parts are shipped 
promptly on receipt of orders, so that no owner of a De Laval machine need sufTer 
a delay in making replacements. 

The full significance of the De Laval field service to whey separator users may be appre- 
ciated when it is understood that the dealers just mentioned are skilled in the proper installation 
and operation of De Laval machines, and that there are De Laval traveling employes in every 
state in the L^nited .States and every province in Canada giving their entire time and attention 
to the sale of De Laval machines, and the care and best use of those already sold, no matter how 
long they may have been in use. These men's services are at the disposal of De Laval users at any 
time they may be found necessary. 

Other De Laval machines 

While this catalog is devoted to De Laval Whey Separators, it is well known that The De 
Laval Separator Company manufactures a ftill line of Farm or Dairy Size and Power or Factory 
Size Cream Separators, which are standard the world over. 

Fully ninety-eight per cent of all the separators employed in creameries and milk plants 
throughout the world are De Lavals, while there are more than 2,500.000 De Laval Farm and 
Dair\- .Size Cream Separators in dailv use — more than of all other makes combined. 

In recent vears the Company has extended its tmequaled engineering resources and manu- 
facturing facilities to the development and production of a number of special centrifugal machines 

Among these other machines are the De Laval Centrifugal Milk Clarifier. which removes 
from milk all sediment and objectionable matter, as well as numerous harmful bacteria; the De 
Laval Centrifugal Emulsor, used in the production of normal cream or milk from their com- 
ponent parts; the De Laval Yeast Separator, now almost universally used in the manufacture of 
yeast, and variotis other special centrifugals for the separation and recovery of oils from water, 
the clarification and filtration of varnishes, oils, syrups, juices, extracts, pharmaceutical prepara- 
tions, and numerous other liquid commodities. Special catalogs covering any of these subjects 
will be mailed on request. 



THE DE LAVAL SEPARATOR COMPANY 



General Offices: 165 Broadway, New York 



Chicago 

The De Lava! Separator Co. 
29 E. Madison Street 

Pelerboro 

The De Laval Cornpanv, Ltd. 
113 Park Street 



San Francisco 

De Laval Dairy Supply Co. 
61 Rt-alf Street 

Winnipeg 

The De Laval Company, Ltd. 
128 James .A.venue 

Vancouver 

The De Laval Company, Ltd. 
1168 Homer Street 



Montreal 

The De Laval Company. Ltd. 
21 St. Peter Street 

Quebec 

The De Laval Company. Ltd. 
22 St. Jacques Street 



3Z 



(x.<.5<-.',. ?.;;.*■? ,-..1.1 ■:■.■;■ 



